Photo: Markus Spiske
Sundried Tomato and Basil Ricotta
4 ingredients
10 min
8
openrecipes
This dip is so light and refreshing, perfect for summer! Easy to make, too.
Estimated Nutrition (whole recipe, rough)
316
Calories
12g
Protein
24g
Fat
11g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cups Sun-dried Tomatoes In Oil
- ½ cups Packed Fresh Basil
- 15 ounces, weight Low Fat Ricotta
- ¼ teaspoons Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes